Ingredients:

  • 1.5 lbs Large Shrimp (16/20 count), peeled and deveined, tails on
  • 2 tbsp Avocado oil
  • 2 tbsp Freshly squeezed lime juice
  • 1 tsp Fresh lime zest
  • 1 tbsp Honey
  • 2 cloves Garlic, minced
  • 1 tbsp Chili powder
  • 1 tsp Smoked paprika
  • 1/2 tsp Ground cumin
  • 1/2 tsp Kosher salt
  • 1/4 tsp Red pepper flakes
  • 1/4 cup Fresh cilantro, chopped
  • 1 whole Lime, cut into wedges

Instructions:

  1. Whisk the avocado oil, lime juice, zest, honey, garlic, and all dry spices in your large mixing bowl. Note: Whisking emulsifies the honey and oil so the spices don't clump.
  2. Toss the 1.5 lbs of shrimp into the bowl. Note: Use your hands or a rubber spatula to ensure every single crevice is coated.
  3. Let the mixture sit at room temperature for exactly 15 minutes. until the shrimp looks slightly glossy and the spices have bloomed.
  4. Thread the shrimp onto skewers, piercing the thickest part and then the tail to form a tight C shape. Note: This prevents the shrimp from spinning when you try to flip the skewers.
  5. Preheat your grill to medium high heat, ensuring the grates are clean and lightly oiled.
  6. Lay the skewers across the grates. Cook for 2 to 3 minutes on the first side until you see a dark, caramelized crust forming.
  7. Flip the skewers using tongs. Cook for another 2 to 3 minutes until the shrimp is opaque all the way through.
  8. Remove the skewers from the heat immediately. until the sizzling sound begins to soften.
  9. Shower the shrimp with fresh cilantro and serve with lime wedges.
  10. Drizzle with a tiny bit of extra olive oil right before the plate hits the table.